Chemical characterization, comprehensive antioxidant capacity, and enzyme inhibitory potential of leaves from Pistacia terebinthus L. (Anacardiaceae)

Pistacia terebinthus, Anacardiaceae, is used in traditional medicine and its fruits are consumed as coffee in Turkey. However, the research on the chemical and biological activity of P. terebinthus leaves is almost lack. In the present study, we aimed to evaluate the comprehensive antioxidant capacity (DPPH, ABTS, reducing power and metal chelating activity) and enzyme inhibitory effects (against AChE, BChE, α-amylase, α-glucosidase, and tyrosinase) as well as phytochemical content of the leaves extracts from P. terebinthus. The phytochemical composition in extracts were analysed using UHPLC-MS. Total phenolics and flavonoids contents of the extracts were 65.51–210.54 mg GAE/g and 54.94–169.89 mg RE/g, respectively. The highest level of total phenolic content was found in the methanol extract while the maximum total flavonoid content observed in ethyl acetate extract. The antioxidant results showed that methanol extract (ABTS: 3.29 mmol TE/g, DPPH: 2.06 mmol TE/g, CUPRAC: 2.67 mmol TE/g, FRAP: 1.62 mmol TE/g, Metal chelating activity: 65.65 mg EDTA/g) exhibited promising antioxidant capacity. The methanol extract also demonstrated important enzyme inhibitory effects. The results suggest that the extracts of P. terebinthus leaves has the potential to be used as good candidate of natural antioxidants and enzyme inhibitors.